Effect of whole-grain flour addition on bread sensory quality
By: Alexandra Tauferová and Hana Hellingerová
Authors
Alexandra Tauferová
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Brno
Hana Hellingerová
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Brno
Language: English
Page range: 3 - 13
Published on: Nov 26, 2023
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
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© 2023 Alexandra Tauferová, Hana Hellingerová, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.